C.A.R.E Bears provide great cookbook

My brother has worked for the Illinois State Police for 15 years and has become good friends with those with whom he works most closely. Recently he bought me a cookbook from the Operation C.A.R.E. Bears program through the former Illinois State Police headquarters in Ullin, Ill. The book is a very nice 3 ring binder style with 8 tabbed dividers featuring recipes that are tried- and-true favorites of the C.A.R.E. Bear program. You might enjoy a few recipes I selected from the book to share with you.

Chili-Taco Casserole

1 (16 ounce) can stewed tomatoes

1 (15.5 ounce) can red kidney beans, drained

1 (8 3/4 ounce) can whole kernel corn

1 (8 ounce) package frankfurters, cut into 1/4-inch slices

1 package dry taco seasoning mix

1 1/2 cups shredded cheddar cheese

6 taco shells

In large saucepan combine undrained tomatoes, drained kidney beans, undrained corn, frankfurter slices and taco seasoning. Bring tomato frankfurter mixture to boil, reduce heat. Simmer 10 minutes stirring occasionally. Fill taco shells with hot tomato frankfurter mixture. Arrange filled taco shells lengthwise in 3 rows in a 9x13-inch baking pan. Sprinkle cheese over meat mixture on taco shells. Bake in 350 degree oven for 10 to 15 minutes or until heated through and cheese is melted. Makes 6 servings.

Glazed Ham

1 (5 to 8 pound) bone-in ham

1 1/2 cups orange juice

1 1/2 cups packed brown sugar

1 tablespoon grated orange peel

1 teaspoon dry mustard

1/4 teaspoon ground cloves

Score surface of ham, making diamond shapes 1/2 – inch deep. Place in a large baking dish. In a bowl, mix remaining ingredients; pour over ham. Cover and refrigerate overnight, turning ham occasionally. Reserving glaze, remove ham to a shallow roasting pan. Insert meat thermometer. Bake, uncovered, at 325 degrees about 2 to 4 hours. Until thermometer reads 140 degrees, brushing occasionally with glaze. Makes 12 to 16 servings.

Honey Mustard Baked Chicken

2 whole chickens, cut into pieces

1/2 cup butter

1/2 cup honey

1/4 cup Dijon mustard

1 teaspoon curry powder

1/2 teaspoon salt

Place chicken parts in a large shallow baking pan. In saucepan, melt butter, salt in remaining ingredients and heat through. Brush glaze over chicken. Bake at 350 degrees for 1 1/4 hours or until chicken is golden brown. Baste chicken frequently with sauce while baking. Makes 6 to 8 servings.

Polynesian Pork

1 pound pork, cut into 1/2-inch cubes

Salt and pepper

1 1/3 tablespoons cornstarch

3/4 cup vinegar

1 cup firmly packed brown sugar

1/2 cup ketchup

1 teaspoon soy sauce

1 (20 ounce) can pineapple chunks, drained

1 medium green pepper, diced

Hot cooked rice

Season meat with salt and pepper. Brown in hot oil; remove from skillet. Drain off excess fat. Blend cornstarch and vinegar in skillet. Add sugar, ketchup and soy sauce. Cook, stirring constantly until thickened. Add meat, cover and simmer for 30 minutes. Add pineapple and green pepper. Continue cooking 10 minutes. Serve over rice. Makes 4 to 6 servings.

Poor Man Fillets

1 1/4 to 1 1/2 pounds ground chuck

1 (4 ounce) can mushroom pieces, drained

1/4 cup Parmesan cheese

3 tablespoons finely chopped pimiento-stuffed olives

2 tablespoons finely chopped bell pepper

2 to 3 tablespoons finely chopped onion

1/2 teaspoon salt

1/2 teaspoon lemon-pepper seasoning

6 slices bacon

Shape ground chuck into a 12x8-inch rectangle on wax paper. Combine mushrooms and next 6 ingredients well. Sprinkle evenly over beef. Starting a short end, roll up, lifting paper to support while rolling. Cover and chill, seam side down, for 2 or 3 hours. Cook bacon until limp but not brown; drain. Cut roll into 6 slices, wrap a slice of bacon around edge of each fillet; secure with wooden picks. Grill over hot coals 8 minutes on each side or until desired degree of doneness. Makes 6 servings.

Apple Dumplings

2 Granny Smith apples, peeled

2 sticks butter, melted

1 teaspoon cinnamon, or to taste

2 cans refrigerated crescent rolls

1 1/2 cups sugar

1 can Mountain Dew soda

Preheat oven to 350 degrees. Grease a 9x13-inch baking pan. Cut each apple into eight slices. Open and separate the crescent rolls. Roll one slice of apple into each crescent roll. Place apple-filled crescent roll into greased pan. In a small bowl, mix butter, sugar and cinnamon. Pour over top of dumplings. Pour the Mountain Dew soda around dumplings, not on top. Bake in preheated oven for 45 minutes. This is good served warm with a scoop of ice cream. Adjust butter and sugar amounts according to your own taste.

Apple Rings

1 cup white sugar

1/2 cup brown sugar

1 stick margarine

2 cups water

Regular pie crust for large cobbler

5 to 6 large apples, peeled and grated

Cinnamon, to taste

Heat first 4 ingredients in oven in a 9x12-inch baking pan. Roll out pie crust in a large rectangle. Add apples and cinnamon to crust. Roll up, jellyroll style, starting with long side. Cut in 1/2- to 1-inch rings and carefully place in hot syrup, cut side down. Sprinkle with more cinnamon. Bake at 400 degrees for 45 minutes. Serve as is, or warm with ice cream.

Have a great week, and happy cooking.